Preheat your oven to 250°F and line a baking sheet with parchment paper.

In a large mixing bowl, beat the egg whites on medium speed until soft peaks form.

Gradually add the sugar, continuing to beat until the meringue is glossy and forms stiff peaks.

Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula.

Spoon the meringue onto the baking sheet, shaping it into a 9-inch circle with a slight well in the center for the filling.

Bake for 1 hour 30 minutes. Turn off the oven and let the meringue cool completely inside with the door slightly open.

Whip the chilled heavy cream until it starts to thicken, then gradually add the powdered sugar and continue whipping until stiff peaks form.

Slice the mango, kiwis, and pineapple into thin slices or small chunks.

Cut the passion fruit in half and scoop out the pulp with a spoon.

Place the cooled meringue on a serving plate.

Spread the whipped cream evenly in the center.

Arrange the tropical fruits beautifully on top, adding the passion fruit pulp for a fresh, tangy touch.

Garnish with fresh mint leaves for extra flavor and visual appeal.

Serve the pavlova immediately to maintain its crispy texture.

Cut generous slices and enjoy this tropical fruit pavlova.